Step 1

On medium-high heat, boil the water (5 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute to skim off any fat. Drain the water.

Step 2

In a clean pot (I used this braising pot), add the chicken and the sauce. Boil them over medium-high heat for about 10 mins, covered.

Step 3

Add the potatoes, carrots, onions and chillies and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Simmer for a further 8 mins, covered.

Step 4

Add the glass noodles, mushrooms, and green onions and simmer until the noodles and mushrooms are cooked (about 3 to 5 mins), covered. Stir lightly to make sure the noodles and the mushrooms are mixed with the sauce.

Step 5

Garnish with the sesame seeds. (You can add additional green onions for extra poppy colour before serving as well.) Serve hot with a bowl of steamed rice.